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Photo: Ralph Anderson; Styling: Mindi Shapiro Levine Photo by: Photo: Ralph Anderson; Styling: Mindi Shapiro Levine

Spicy Southwestern Deviled Eggs

These spicy deviled eggs, stuffed with mayo, mustard, cumin, and pickled jalapeños and topped with cilantro, are sure to please anyone who loves a bit of heat.  They're a terrific alternative to traditional deviled eggs, which are typically made with sweet pickles and paprika. 

Southern Living JUNE 2007

  • Yield: Makes 2 dozen
  • Prep time:15 Minutes
  • Chill:1 Hour

Ingredients

  • 1 dozen large eggs, hard-cooked and peeled
  • 6 tablespoons mayonnaise
  • 2 to 4 Tbsp. pickled sliced jalapeño peppers, minced
  • 1 tablespoon mustard
  • 1/2 teaspoon cumin
  • 1/8 teaspoon salt
  • Garnish: chopped fresh cilantro

Preparation

1. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.

Note:

The fresher the eggs, the more difficult they can be to peel. For ease of peeling, buy and refrigerate your eggs 7 to 10 days before using.

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Spicy Southwestern Deviled Eggs recipe

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